Post by chief_cook2 on Feb 20, 2004 16:19:12 GMT -6
1 medium onion, chopped
8 oz (224 g) fresh mushrooms, sliced
1 T (15 ml) vegetable oil
1 can (49-1/2 oz/1386 g) chicken broth
4 medium carrots, chopped
1 large potato, peeled and cubed
1 teaspoon (5 ml) dried basil
1 teaspoon (5 ml) dried oregano
1/2 to 1 teaspoon (2.5 to 5 ml) salt
1 cup (240 ml) uncooked bow tie pasta
1 can (15-1/4 oz/427 g) whole kernel corn OR 1-1/2 cups (360 ml)
frozen corn
4 plum tomatoes, thinly sliced and quartered
In a Dutch oven, saute the onion and mushrooms in oil until tender.
Add the broth, carrots, potato and seasoning. Bring to a boil.
Reduce heat; cover and simmer for 15 minutes.
Meanwhile, cook pasta according to package directions; drain. Add
the pasta, corn and tomatoes to soup; cook 5 minutes longer or
until heated through and the vegetables are tender.
Makes 10 servings (2-1/2 quarts).